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Peppermint-Chocolate Ice Cream Pie

Liza Graves
While mint chocolate chip ice cream can be found all year, it's the pink peppermint ice cream that holds my heart. It's hard to find throughout the year, so when it starts showing up in stores in December, it's celebration time! Here is a dessert that is easy to make and sure to wow.
5 from 2 votes
Prep Time 6 hrs 30 mins
Cook Time 1 min
Total Time 6 hrs 31 mins
Course Holiday Dessert
Servings 10 -12 servings


  • 48- ounce container of Kroger Deluxe Peppermint Ice Cream
  • One pint Talenti Double Dark Chocolate ice cream
  • Hershey's chocolate syrup
  • 30 oreo cookies or less if you want a thinner crust
  • 4 tablespoons melted butter


  • You can make this in however large a pie dish you have. However, if you have a deep pan pie dish, double the amount of Talenti Double Dark Chocolate ice cream. I used a 10-inch glass pie dish.
  • Also of note, if you would like to change the ratio of chocolate to peppermint ice cream, you can use two containers of chocolate ice cream and then half as much peppermint ice cream.
  • Get started: Take Talenti ice cream and place on counter to start melting.
  • Crush the oreos (I put in a gallon sealable bag and hammer them) and then place in a bowl. Add the melted butter and mix. Place into the pie dish and place in the freezer for 10-15 minutes.
  • If Talenti is not super soft (not a liquid, but soft enough to spread easily), place in the microwave for 6-7 seconds at a time, mixing after each round.
  • Take pie crust out of the freezer and place chocolate ice cream on top of the crust, creating the first layer. Top with Some Hershey's chocolate syrup and return to the freezer for at least three hours, or overnight.
  • Take the Kroger Deluxe peppermint ice cream out of the freezer until very soft, but not liquid. You can microwave as well, for 6-7 seconds at a time, stirring after each round. When soft, spread on top of the chocolate ice cream to create the next layer. Add some Hershey's chocolate syrup and freeze for at least three hours, or overnight. I place foil over the pie, but none touches the ice cream so that no marks are frozen into the pie.
  • Remove from freezer and let stand for 5-10-minutes and cut and serve!


If you are looking for a gluten-free crust, I was just reading a friend's comment on my Instagram that she uses rice crispies + chocolate + butter for a crust. Looking online at geniuskitchen.com, they suggest 1/3 cup melted butter, that you then melt 6 oz of semi-sweet chocolate chips into, and then add 2.5 cups of rice crispies. Mix and use as the crust. Thanks, Laura Lyn, for the suggestion!
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